This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family, and they’ll swear you spent all day tied to the stove.
- 3 cups milk
- ½ teaspoon salt
- 1½ cups old-fashioned grits
- 3 cups grated cheddar cheese (12 ounces)
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 medium green bell peppers, seeded and chopped
- 2 medium onions, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1½ teaspoons salt
- Freshly ground black pepper to taste
- 2 cups heavy cream
- Two 14½-ounce cans diced tomatoes
- 2 pounds large shrimp, peeled and deveined
- Tabasco or other hot sauce to taste
- ½ cup grated Parmesan cheese, for garnish
- 2 tablespoons chopped fresh parsley, for garnish
1. To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
2. To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, ½ teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
3. Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2⁄3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
4. Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.
Nutritional information is based on 6 servings.